In 12-cup casserole, cover and microwave stock and wild rice at High for 10 minutes.
Stir in brown rice; cover and microwave at Medium (50%) for 45

minutes or until tender.
Let stand for 15 minutes.
In microwaveable dish melt butter with oil.
Add green pepper, parsley, onions and garlic; microwave at High for 2 minutes or until slightly softened.
Stir into rice.

Saute onions and garlic in a small amount of liquid (the original recipe called for oil, but I just used a little water) until tender.
Stir in tomatoes, beans, water, and oregano.
Bring to a boil.
Stir in rice.
Return to boil.
Reduce heat, cover, and simmer for 5 minutes.
Remove from heat.
Let stand 5 mintes.
That’s it! ENJOY!! From: Michele Fatfree Digest [Volume 9 Issue 15] July 6, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com